Tag Archives: koli briyani

Malabar Chicken Briyani

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Malabar Chicken Briyani is one of long time to try recipe, finally decided to try it out on Christmas 2015 for our lunch. I have accompanied Malabar Chicken Briyani with Spicy Chicken Fry and Onion-Tomato Raita. Stay Tuned for Spicy Chicken Fry recipe.

I would say one more briyani getting loaded to my Biryani Collections, the difference I found here is the flavor of Fennel and poppy seeds compared to other biryani. Have a try and now let us move on to the recipe…

Malabar Chicken Briyani

Malabar Chicken Briyani

Ingredients:

  • Chicken – ½ kg
  • Long grain (Basmathi) Rice – ¼ kg or 2 cups
  • Onions – 4 nos
  • Tomato – 1 no
  • Coriander leaves – 10 stalks
  • Mint leaves – 10 stalks
  • Green chilies – 3 nos
  • Gin-gar paste – 2 ½ tbsp
  • Fennel seeds – 1 tbsp
  • Poppy seeds – 1 tbsp
  • Yogurt/Curd – 3 tbsp
  • Cloves – 5 nos
  • Cinnamon – 1” inch stick, 2 nos
  • Star Anise – 3 nos
  • Bay leaf – 3 nos
  • Cardamom – 4 nos
  • Curry leaves – 2 sprigs
  • Turmeric powder – ½ tsp
  • Coriander powder – 3 tsp
  • Cashew nuts – 10 to 15 nos
  • Raisins – 10 nos
  • Salt to taste
  • Ghee/Clarified butter – 3 tbsp
  • Oil – 2 tbsp.

Preparation:

  • Clean and chop the chicken into medium pieces.
  • Wash the rice, drain the water and keep it aside.
  • Grind fennel seeds and poppy seeds to a fine powder and keep it aside.
  • Peel and chop 2 onions into small pieces and another thinly slice the other 2 onions. Chop the tomatoes to small pieces. Clean and chop the coriander, mint and curry leaves to small pieces. Keep all these aside.
  • For marination: Take the chicken in a bowl, add in ¼ tsp of turmeric powder, ½ the quantity of chopped mint, coriander and full amount of curry leaves, 1 ½ tbsp of fennel and poppy seeds powder, 3 tsp of coriander powder, 1 ½ tbsp of ginger-garlic paste and salt. Mix all these together.
  • Add in yogurt/curd along with the chicken and mix it well. Marinate the chicken for almost 30 mins.
  • For rice: In a non-stick kadai, add in a tbsp of ghee/clarified butter and oil, add in 2 nos of cloves, 2 nos star anise, 2 nos cardamom, a bay leaf and a cinnamon stick.
  • Add in a tbsp. of ginger-garlic paste and cook until the raw smell goes off.
  • Add in half the quantity of finely chopped onions until they turn golden brown.
  • Add in the rice and cook for 2 mins, pour in 4 to 5 cups of water, sprinkle required amount of salt, cover and cook. Drain the rice when its ¾ th cooked. Keep it aside.
  • For garnishing: Heat ½ tbsp. of ghee/clarified butter in a non-stick kadai, fry the thinly sliced onions to dark brown in colour. Remove the onion slices and keep it aside.
  • Add in the cashew nuts and fry until golden brown, drain the oil and keep it aside.
  • Add in the raisins and fry until it doubles in size, drain the oil and keep it aside.
  • For gravy: Add in the leftover spices (cloves, cinnamon, star anise, bay leaf and cardamom) wait for a min.
  • Add in the leftover finely chopped onions, along with the leftover ginger-garlic paste and cook until the onions turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the marinated chicken mixture and cook until the chicken is half done.
  • Pour in 1 to 2 cups of water, cover and cook until the chicken is done completely and the oil floats on the top of the gravy.
  • For Layering: Take a heavy bottomed kadai, add in the boiled rice and spread them like a bed, then pour in half of the gravy along with few chicken pieces, again add in the boiled rice and spread it over the gravy like a bed, then pour in the leftover gravy along with the chicken pieces, then spread the rice, cover the gravy. Sprinkle the fried onions (brown onions), cashew nuts, raisins, little of the coriander and mint leaves. Sprinkle half cup of water over the garnish, cover with the lid and keep a weight over the lid (be sure the air should not escape out)
  • Keep in medium flame for 20 mins and then in low flame for 10 mins.
  • Open the lid and give a stir to get the layers mixed well with the rice.

Serve hot for lunch. I have accompanied Malabar Chicken Biryani with Spicy Chicken Fry and Onion-Tomato Raita.

 

Chicken Donne Biryani

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Donne Briyani is common among Bangaloreans, but hope it would be a new one to other people. I have prepared chicken Briyani, but this recipe can be followed with lamb for mutton briyani and vegetables for vegetable briyani. I have heard a lot about this Donne Biryani as Shivaji Nagar Briyani, but haven’t tasted it. Since the biryani is served in a Donne it is known as “DONNE BIRYANI”. Recently got to know about this recipe from one of my blogger friend, when I looked into the recipe, it looked as the same as that of Anganan Biryani but there are two differences.

Briyani was delicious and my kids loved it. But this briyani is good only when it’s hot, so do not pack for lunch. Let us move on to the recipe…

Ingredients:

  • Chicken – ½ kg
  • Jeera Rice / Jeeragasamba Rice – 2 cups
  • Green chilies – 2 nos
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Ginger-garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – ½ cup
  • Mint leaves – ½ cup
  • Clarified butter – 2 tbsp
  • Oil – 1 tbsp
  • Cinnamon – 2 nos (1 “inch stick)
  • Cloves – 5 nos
  • Cardamom – 2 nos
  • Star anise – 2 nos
  • Bay leaf – 2 nos

Preparation:

  • Wash and drain the water from the rice and keep it aside.
  • Wash and drain the water from the chicken and keep it aside.
  • Peel and roughly chop the onions.
  • Heat 2 tsp of oil in a kadai, add in a star anise, a cinnamon stick, 3 cloves, 1 cardamom, ginger stick, garlic cloves, onions, mint and coriander leaves. Cook until the raw smell goes off or until the onions turn golden brown.
  • Remove from fire, bring to room temperature and grind it to a fine paste by adding little water.
  • Heat clarified butter/ghee and leftover oil in a pressure-cooker, add in the leftover cinnamon, cloves, star anise, cardamom, bay leaves and ginger-garlic paste. Cook until the raw smell goes off.
  • Add in the grounded masala (paste), followed by salt and turmeric powder. Cook until the raw smell goes off and they turn dark green in colour.
  • Add in the chicken with little salt and cook until the chicken turns pale white in color.
  • Add in the rice with little salt and cook until the raw smell goes off.
  • Pour in 5 cups of water followed by 2 tsp of lemon juice.
  • Pressure-cook for 3 whistles.
  • Remove from fire and open the lid when the pressure subsides.

Serve hot with any raita. I have accompanied it with boiled egg, onion-tomato raita and chicken kebab.

Chicken Briyani – Ambur Style

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As told earlier my hubby is a briyani lover, I search for more and more briyani recipes. But not only he even I love this Ambur chicken Briyani, when I started searching for the recipe, fund out many recipes but everything was similar to the basic briyani what we make, really got confused and there was only one single thing which change the taste, color and aroma of the Briyani, nothing but a commonly used ingredient “Dry red chillies”, this was the one which gives out unique taste to this Ambur Briyani. Let us move to the recipe…

Ambur Star Hotel - Chicken Briyani

Ambur Star Hotel – Chicken Briyani

Ingredients:

  • Jeera rice / Jeeragasamba Rice – 2 cups
  • Chicken – ½ kg
  • Dry chillies – 15 nos
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – a bark
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Yogurt / Curd – 3 tbsp
  • Salt to taste
  • Clarified Butter – 1 ½ tbsp.
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Soak red chilies in water for 15 mins. Drain the water and grind the red chilies to fine paste by adding little water.
  • Clean the rice, soak in water for 15 mins, drain and keep it aside.
  • Wash and finely chop the coriander and mint leaves, keep it aside.
  • Finely chop the tomato and keep it aside.
  • Heat oil and clarified butter/ghee in a pressure cooker, add cloves, cardamom, cinnamon, star anise and bay leaf. Wait until it turns dark in color.
  • Add in the ginger and garlic paste, cook until the raw smell goes off.
  • Add in the coriander and mint leaves, cook until they turn dark green in color.
  • Add in the onions and cook until they turn golden brown color.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the red chili paste and cook until the raw smell goes off or until the oil floats on the top.
  • Add in the chicken pieces along with salt, cook for few mins.
  • Pour in the curd/yogurt, add in the rice along with 4 cups of water, and cook until it starts boiling.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides and give a stir.

Serve hot with raita. I have accompanied this with raita and boiled egg. You can try out Easy Chicken briyani gravy for gravy.

Note: Use only Jeeragasamba rice and prepare red chili paste as given above, do not substitute it with red chili powder.